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Vegan roasted sweet potato bowls with kale and chickpeas topped with a smoky tahini dressing. This vegetable bowl recipe works great for meal prepping or a healthy filling oil-free dinner.

roasted sweet potato bowl with chickpeas in a bowl with kale

How to Roast Sweet Potatoes without Oil

To keep this recipe oil-free, the sweet potatoes are tossed with apple cider vinegar for added moisture, flavor, and to hold on to the seasonings.

sweet potatoes in a bowl with seasonings

Roasting the red onion brings out its natural sweetness and it already contains a lot of moisture, so it doesn’t necessarily need to be tossed in the vinegar.

sweet potato and red onions ready for roasting on a baking tray

I do like to mix in the red onions with the potatoes while on the tray, because anything lining the outside of the tray will cook faster than other items on the tray. This is why it’s important to stir halfway through. Rotating food from the center of the tray to the outside and vice versa to ensure consistent roasting.

roasted sweet potatoes and red onions on a baking tray

Tips for Making this Recipe

I prefer to not peel my sweet potatoes, if you leave the skin on just be sure to scrub them clean to remove any dirt.
While your sweet potatoes and red onions are roasting make your quinoa and tahini dressing.
How much water your dressing needs depends on how thick your tahini is and your desired consistency.
The tahini dressing may thicken while in the fridge, just add a tablespoon of water at a time and whisk with a fork to combine. Add more water if needed to reach your desired consistency.

Can I Use the Roasted Sweet Potato Bowls for Meal Prep?

Like a lot of leftover roasted veggies, they can lose some texture, with that in mind they still work for meal prepping. Store the vegetables, quinoa, and chickpeas separately from the kale (or other greens) and the tahini dressing. Use an airtight container and store it in the fridge for up to 5 days.

vegan sweet potato bowl with chickpeas and kale in a bowl

More Bowl Recipes

As always, I hope you enjoy this sweet potato bowl recipe!

Roasted Sweet Potato Bowl

★★★★★

5 from 1 reviews

Author: Allie
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Yield: 5 servings 1x
Diet: Vegan

Print Recipe

Description

Vegan roasted sweet potato bowls with kale and chickpeas topped with a smoky tahini dressing. This vegetable bowl recipe works great for meal prepping or a healthy filling oil-free dinner.

Ingredients

Scale

1 large sweet potato (about 1.73 lbs (785 g)) scrubbed clean, diced into bite-size pieces
1 large red onion, peeled and cut into wedges or large dice
2 tablespoons apple cider vinegar
1 teaspoon chili powder (the spice blend not cayenne pepper or chili flakes)
1 teaspoon ground cumin
Salt and pepper to taste
5-6 cups fresh kale (or your favorite greens), stems removed and torn into bite-size pieces
1 can (15 ounces (426 g)) chickpeas or your favorite can beans, drained and rinsed
1 recipe for smoky tahini dressing
1 cup uncooked quinoa

Toppings

Pepitas (raw pumpkin seeds)

Instructions

Preheat oven 425 F (220 C).
Toss the sweet potato with apple cider vinegar, chili powder, cumin, salt, and pepper. Lift the vegetables out of the bowl, leaving any extra liquid behind, and spread out on a silicone mat or parchment paper-lined baking tray (for oil-free roasting).
Add the red onion to the tray and toss with the sweet potato.
Roast for 30-35 minutes stirring halfway through, or until the potatoes are easily pierced with a knife.
While the vegetables are roasting cook your quinoa according to the package directions and make your tahini dressing.
When ready to assemble add your desired amount of roasted vegetables, quinoa, chickpeas, and greens to a bowl. Then top with tahini dressing.